Roasted Chickpeas, Any Way You Like

by Andie Mitchell on November 29, 2012

I’ve discovered a new snack.

And it fits all of my snack food criteria. It’s crunchy. It’s pop-in-my-mouthable. It’s got protein and fiber. I can adjust it to be sweet or savory, depending on the day or my mood or the number of cupcakes I’m currently craving.

Roasted chickpeas are crispy on the outside and softer on the inside. They can be seasoned and spiced in a dozen different ways to suit your cravings. I love that they’re healthy, but I love more that they’re outside of the ordinary snack box ideas.

Below is the bare bones recipe for roasting them, but feel free to add any of the following to tailor the recipe to your tastes:

Preheat the oven to 400 degrees F. In a medium bowl, toss the chickpeas with oil. Spread them on a large, rimmed baking sheet. Sprinkle with salt and any additional seasoning/spice you like. Roast for about 30 minutes, or until the chickpeas begin to brown.

I had a can of chickpeas and no idea what to do with them, so last night I tried this. My perfect snack! Couldn’t be easier or faster, and they’re tasty without making me want to eat a whole pound of them. Thanks!

Oh, I love your post! And I love chickpeas. I also very recently discovered this snack, and made it with curry, ginger, fleur de sel and olive oil. It was eaten within seconds!
I really really like your suggestion of using garlic powder, MUST TRY IT. Thanks!

Nice! I roasted chickpeas for the first time recently and really loved them. I’m planning to feature them in a salad recipe on my blog in the next few weeks along with crispy roasted kale and dried cranberries.

I made these last night. They were awesome right out of the oven, but I stored them in an airtight container, making sure to cool them completely before I sealed it and today they were mushy! I let them bake for 30 minutes. Should I go longer? How do you suggest storing them?

I love roasted chickpeas! I like to bring the chickpeas to a boil in just enough white vinegar to cover them, and let sit off the heat for about 20 minutes. Drain, and toss them in oil and salt before baking and you have a very yummy substitute for salt and vinegar chips :o)

Any idea on how long they can be stored and the best way to store? I plan on making them and keeping them in the car for a “quick fix” snack…unlike candy, these won’t melt in the heat and, of course, they’re better for me.

Yum! Made these yesterday with garlic and smoked paprika. We polished off the entire batch before dinner! Trying roasted white kidney beans today. My one resolution was to eat more beans this year, as I used to loathe them, but they are too healthy and cheap to ignore any longer!

It’s a resounding YES on the edamame. I used coconut oil, kosher salt, black pepper and just a tiny bit of ground red pepper. I bought 2 8 oz bags of frozen ones. Only defrosted and roasted one bag but the other one will be out of the freezer in a couple of days. Gonna add a little garlic powder to the next batch.

Can’t wait to see what my 3 yr old granddaughter thinks of them. Will be hard to save her a few until tomorrow. That other bag may have to come out of the freezer in the morning.

Thanks so much for the inspiration. Chips have been so hard to give up and this will really help. I’ve read almost your whole site and have loved it. You are a such talented writer and I hope you keep it up.